JP5216676B2 - Cooker - Google Patents

Description

  The present invention relates to a heating cooker in which an object to be cooked such as fish is put in a cooking cabinet and baked by upper and lower heaters.

  In a conventional cooking device of this type, a grill net is placed on a saucer that is freely placed in and out of the cooking chamber, and a heated object such as fish is placed on the grill net, and these are placed in the cooking chamber. In general, the object to be heated is baked by heating with upper and lower heaters that are stored and provided above and below the cooking chamber.

  In such a heating cooker, fat from heated objects such as fish accumulates in the saucer during cooking, and if the temperature in the cooking chamber rises, there is a risk of smoke and fire from the accumulated fat, thus preventing them For the purpose, water is put into the saucer.

  However, in the case of putting water in the saucer, there is a problem that the water is heated by the upper and lower heaters to evaporate and fills the cooking chamber to make the grilled fish moist and reduce the taste.

  Therefore, as shown in Patent Document 1, an air inlet and a cooling fan connected to the air inlet are provided on the lower surface and the outer surface of the container body, respectively, and the cooling air is driven from the air inlet to the lower surface of the tray. Is distributed so that the temperature of the fat accumulated in the saucer is maintained at a temperature below the ignition point so that cooking can be performed without filling the saucer with water.

  On the other hand, in recent years, for the purpose of degreasing and reducing salt due to the increase in health consciousness, superheated steam is generated in a cooking cabinet, and heated objects are heated by the superheated steam, which are disclosed in Patent Document 2. To 4.

  Patent Document 2 describes a steam supply means for storing a saucer on which a grill net is placed in a cooking chamber and putting water on the rear side of the saucer, and a water storage part heating means for heating water placed in the steam supply means And a second heating means for blowing and circulating hot air into the cooking chamber outside the rear of the cooking chamber, and the steam generated by the steam supply means is further heated by the second heating means to become superheated steam. Then, the superheated steam and high-temperature air are fed into the cooking chamber to cook the cooked food.

  Moreover, what was described in patent document 3 stores water in a saucer, heats the water of a saucer with the steam heater provided under this saucer, generate | occur | produces steam, This is a roaster that is heated and heated to form superheated steam, and the superheated steam is applied to food to efficiently remove the salt and fats and oils contained in the food.

  Further, in Patent Document 4, a steam suppression plate having a small hole group is placed between a saucer filled with water and a grill, and heat is reflected from below by the steam suppression plate to overheat. In addition to increasing the efficiency, a heat shielding effect is exerted on the water in the saucer, and steam is gradually discharged through a small hole group provided in the steam suppression plate, thereby reducing the influence of steam on the food. It is a grill cooker that is refractory and baked in good condition.

JP-A-9-164080 JP 2008-307077 A JP 2007-20612 A JP-A-2-13728

  In recent cooking devices, as described above, for the purpose of degreasing and reducing the salt of the object to be heated, the steam generated in the cooking chamber is further heated to superheated steam, and the cooked product is heated by the superheated steam. Cooking method is preferred.

  However, the fish roaster described in the above-mentioned Patent Document 1 burns fish without putting water in the saucer, so that the baked fish does not become damp, but the effects of degreasing and salt reduction can hardly be expected. .

  Moreover, the heating cooker described in patent document 2 heats the water vapor | steam which generate | occur | produced with the steam supply means of the saucer rear part with the circulation-type 2nd heating means provided in the rear outer side of the cooking chamber, and heats it as superheated steam. Since it is circulated in the room, the superheated steam and high-temperature air generated by the second heating means are cooled by the steam generated by the steam supply means at the rear of the tray, which is inefficient.

  The roaster described in Patent Document 3 heats the water in the saucer with a steam heater provided on the outer bottom surface of the saucer, and further heats the steam generated by the fish heater upper and lower heaters to form superheated steam. Therefore, the superheated steam, which is lighter than air, rises to the upper part of the roaster cabinet, and is discharged from the opening provided in the upper portion of the roaster cabinet to the exhaust duct without being able to heat the food efficiently, which is inefficient. .

  Furthermore, the grill cooker described in Patent Document 4 can hardly expect the effects of degreasing and salt reduction because the cooked item is less susceptible to water vapor due to the steam suppression plate.

  The present invention has been made to solve the above-mentioned problems. In claim 1, a cooking chamber which is disposed in the main body of the heating cooker and has a front surface opened, and a door which closes the front opening of the cooking chamber. An upper and lower heater provided above and below the cooking chamber for heating the object to be heated, a grill placed between the upper and lower heaters for placing the object to be heated, and the grill In the heating cooker provided with a saucer disposed below the lower heater, a horizontally long heat generating portion is provided along a horizontal width direction of the grill on the front surface of the lower heater near the back side of the door, and the door On the back side, between the upper part of the front side of the tray and the lower part of the front side of the grill net, a horizontally long steam tank made of metal so as to approach the horizontally long heat generating part of the lower heater is detachably disposed, Steam injection to the grill net side of the steam tank It is provided with a mouth.

  According to a second aspect of the present invention, the upper surface of the steam tank is opened, and the upper surface of the opening and the steam outlet is covered with a metal tank lid.

  According to a third aspect of the present invention, a plurality of steam outlets of the steam tank are provided along the horizontal width direction of the grill net, and the steam outlet is opened below the grill net.

  According to the first aspect of the present invention, the water in the steam tank is efficiently heated using the lower heater provided in the cooking chamber for heating the object to be heated, and water vapor is ejected from the steam outlet toward the lower heater. In order to heat the heated object by further heating with the lower heater and heating the heated object, the heated object can be efficiently degreased and reduced in salt, and the cooked product can be moistened or the taste can be lowered. It can be baked without any problems.

  In addition, heat is transferred from the horizontally long heat generating part of the lower heater to the entire horizontally long steam tank, the water inside is efficiently heated to generate water vapor, and the water vapor is ejected from the vapor outlet toward the lower heater. It is not necessary to separately provide a heater for heating the cooking chamber, and it is possible to provide a mechanism for generating superheated steam at a minimum cost while securing a space in the current cooking cabinet.

  In addition, the steam tank can be easily taken out of the cooking chamber by simply pulling the tray out of the cooking chamber, so that the water filling operation is easy and the cleaning is easy.

  Furthermore, since the steam tank is formed of a metal plate, heat resistance can be maintained for a long time, and steam can be stably supplied from the steam outlet into the cooking chamber.

  According to the second aspect, since the steam tank and the steam outlet are covered with the tank lid, the oil discharged from the heated object is dripped into the steam tank and the steam water is contaminated, or the steam outlet is Does not interfere with the spraying of water vapor.

  According to the third aspect of the present invention, a plurality of steam outlets of the steam tank are provided along the horizontal width direction of the grill to place the object to be heated, and are opened to the lower side of the grill so that the steam is ejected from the steam tank. The steam can be superheated by the lower heater, and the superheated steam can be ejected to the whole including the lower part of the object to be heated, and the object to be heated can be heated satisfactorily for degreasing and salt reduction.

It is a perspective view of the state where the cooking-by-heating machine concerning the present invention was stored in the system kitchen. It is explanatory drawing which shows AA (oven) sectional drawing of FIG. It is explanatory drawing which shows the positional relationship of the steam tank of this invention, and a lower heater. It is a perspective view which shows the positional relationship of the same steam tank and a lower heater. It is the perspective view which looked at the steam tank and tank lid of FIG. 4 from the arrow A direction. It is a perspective view in the state where the tank cover was opened from the steam tank of the present invention.

  Embodiments of the present invention will be described below with reference to FIGS.

  Note that the present embodiment is not limited to the built-in type that fits into the system kitchen, but may be a stationary heating cooker that is placed in the kitchen.

  In the figure, the main body 2 of the cooking device is installed by dropping from the upper surface of the system kitchen 1, and after installation, an oven (roaster) 4 and an operation unit panel 5 described later of the main body 2 can be operated from the front surface of the system kitchen 1. It is like that.

  A cooking pan (not shown) for cooking is placed on a plate 3 made of heat-resistant glass or the like disposed on the upper surface of the main body 2, and the peripheral end surface of the plate 3 is protected by a plate frame 14. .

  A placement unit 6 is drawn on the plate 3, and cooking can be performed by placing a cooking pot on the placement unit 6. The placement unit 6 includes a placement unit right 6a on the right before the top surface of the plate 3 and a placement unit left 6b on the left. The placement unit is located in the back (center rear) between the placement units 6a and 6b. A center 6c is arranged. And the heating coil unit 25 for heating a cooking pot is installed in the upper part in the main body 2 so that it may be located under each mounting part 6 on both sides of the plate 3.

  Inside the main body 2, a heating coil unit 25, which is the above-described heat generating component, an electronic component, and a cooling fan (none of which is shown) for cooling these heat generating components are arranged.

  The rear upper surface of the main body 2 has an air inlet 7 for sucking outside air by driving the cooling fan, and an exhaust port for discharging waste heat after cooling the heating coil unit 25 and electronic components as heat generating components to the outside of the main body 2. 8 is provided. Note that waste heat of the oven 4 described later is also discharged from the exhaust port 8 at the same time.

  The oven 4 is for baking fish, meat, pizza and the like, and is arranged on the left or right side of the front surface of the main body 2. In this embodiment, it is arranged on the left side of the main body 2. The oven is sometimes called roaster or grill.

  Next, the details of the oven 4 will be described.

  The cooking chamber 26 has a box shape with an open front, and upper and lower heaters 27 (upper heater 27a and lower heater 27b) made of a heating element such as a sheathed heater are installed in the upper and lower parts of the inside. .

  Although not shown, the upper heater 27a is arranged while being meandered appropriately along the front-rear direction or the lateral width direction of the cooking chamber 26. As shown in FIG. 3, the lower heater 27b is arranged while meandering along the horizontal width direction of the cooking chamber 26, and along the horizontal width direction of the grill 33, which will also be described later, on the front surface near the back side of the door 32 which will be described later. A horizontally long heat generating portion 27b-1 is provided.

  The front opening of the cooking chamber 26 is closed by a door 32 that is detachably connected to the front surface of a saucer 31 to be described later. The handle 11 is attached to the front side of the door 32 and the saucer 31 is attached to the back side. It is attached.

  An exhaust outlet 29 is provided at the rear upper part of the cooking chamber 26, and the exhaust outlet 29 communicates with the exhaust outlet 8 opened on the upper surface of the rear part of the main body 2 through the exhaust passage 35.

  Further, an air purifying catalyst 34 for purifying smoke and odor generated in the cooking chamber 26 and a catalyst heater 37 for heating the catalyst 34 are disposed on the inlet side of the exhaust outlet 29, and smoke and odors are disposed on the way. Exhaust means 36 for forcibly discharging the odor out of the main body 2 through the exhaust port 8 is provided. The exhaust means 36 is composed of an exhaust fan 36a and an exhaust motor 36b.

  An air intake 45 is provided between the lower portion of the front side of the cooking chamber 26 and the door 32. When the exhaust means 36 is driven, outside air flows into the cooking chamber 26 from the air intake 45, and a receiving tray 31 described below. It flows to the exhaust passage 35 side while cooling the lower surface of the.

  The saucer 31 is housed in the cooking chamber 26 so as to be freely inserted and removed from the front opening thereof. A hook 31b for attaching the door 32 to the left and right of the front is provided, and a grill 33 is placed therein. A heated object 30 such as a fish is placed on the surface.

  On the back side of the door 32, between the upper part on the front side of the tray 31 and the lower part on the front side of the grill 33, a horizontally long steam tank 41 made of metal so as to approach the horizontally long heating part 27b-1 of the lower heater 27b. And a tank lid 42 covering the upper surface opening of the steam tank 41 is detachably disposed. The steam tank 41 and the horizontally long heat generating portion 27b-1 are set to have substantially the same length.

  Next, details of the steam tank 41 and the tank lid 42 will be described in detail with reference to FIGS.

  The steam tank 41 includes a water reservoir portion 41a for storing about 50 to 100 cc of water in a lower portion, a steam channel portion 41b that expands in an inverted L shape from the upper surface of the water reservoir portion 41a toward the door 32, and has an upper surface opened. It consists of Then, a part of the steam tank 41 is placed on the rising portion 31a of the tray 31 so that the entire bottom surface of the steam tank 41 does not come into contact with the tray 31 and is cooled, or a hook portion (see FIG. (Not shown), and the hook portion is fixed to the front end portion of the grill 33 with the bottom surface floating.

  The steam tank 41 has a plurality of steam outlets 43 (two notches in the figure) formed by notches and holes in the upper part of the steam flow path 41b facing the lower heater 27b below the grill 33. Is provided along the horizontal width direction of the grill 33, and the upper surface thereof is covered with the peripheral portion of the tank lid 42 so that the grease from the object to be heated does not adhere during heating.

  The tank lid 42 is shaped like an umbrella with a high central top so that the oil dripping from the object to be heated can smoothly flow from the surroundings to the tray 31, and the grill 33 side is pivotally supported by the steam tank 41 so as to be opened and closed. The door 32 side is opened, and an opening / closing knob portion 42a is provided at a substantially central portion on the opposite side. However, the tank lid 42 may be completely separated from the steam tank 41 and covered from above.

  The steam tank 41 and the tank lid 42 are made by drawing a metal plate having good heat resistance, such as an iron plate or a stainless steel plate, because the cooking chamber 26 rises to about 300 ° C. due to heat generated by the upper and lower heaters 27a and 27b. Molded and subjected to fluororesin treatment or heat-resistant electroless nickel plating, etc., for rust prevention.

  The steam tank 41 has the surface of the water reservoir 41a opposite to the door 32 close to the horizontally long heat generating portion 27b-1 of the lower heater 27b, and the surface of the water reservoir 41a has the horizontally long heat generating portion 27b-1. In order to increase the heat receiving area from the side, a vertically long concave portion 44 is provided along the horizontally long direction so that heat from the horizontally long heat generating portion 27b-1 can be efficiently transferred to the water therein, and the amount of water vapor generated is increased. Yes. Note that the water reservoir 41a of the steam tank 41 has a risk of discoloration when brought into direct contact with it because the temperature of the horizontally long heat generating portion 27b-1 of the lower heater 27b rises to about 600 ° C., and maintains a gap of about 4 mm. The lower heater 27b should be close to the horizontally long heat generating portion 27b-1, and the concave portion 44 need not be provided as long as it has a good heat conductivity. The heat receiving area from can also be increased.

  A present Example consists of the above structure and demonstrates the operation | movement example at the time of baking a chicken as the to-be-heated material 30 about an operation | movement next.

  First, the handle 11 of the door 32 is pulled forward to expose the steam tank 41 together with the tray 31 to the front, the steam tank 41 is taken out of the cooking chamber 26, and the tank lid 42 is opened by placing a hand on the opening / closing knob 42a About 50 cc of water is supplied to the water reservoir 41a. At this time, the boundary line 41c between the water reservoir 41a and the steam channel 41b serves as the upper limit of the water level, so that less water or too much water does not enter.

  Next, the prepared chicken is placed on the grill 33, the door 32 is closed, and cooking is started. When cooking is started, the exhaust means 36 is driven, and the outside air flows into the lower surface of the tray 31 from the air intake 45, so that the tray 31 is cooled. Therefore, it is not necessary to put water in the saucer 31, but cooking is possible even if water is added.

  In the heating, the chicken and the water in the steam tank 41 are heated mainly by the lower heater 27b from the start of heating. When heated, the fat begins to melt out of the chicken, but the generally known meat fats melt out are 30-32 ° C for chicken, 33-46 ° C for pork, and 40-50 ° C for beef. And the temperature of the thermal transformation of the meat starts at 60-70 ° C.

  Therefore, after the temperature of the chicken has passed the temperature of the heat metamorphosis of the meat, the heating by the upper heater 27a is mainly performed this time.

  Smoke and odor generated from chicken during cooking are exhausted from the exhaust outlet 8 to the outside of the main body 2 through the catalyst 34 through the exhaust outlet 29 from the exhaust outlet 29 through the exhaust passage 35.

  Next, the operation of superheated steam cooking when chicken is baked will be specifically described.

  At the start of cooking, the lower heater 27b is energized at a maximum rating of 1200 W, for example, to heat the cooking chamber 26 and chicken, and at the same time, heat the water in the steam tank 41.

  Within a few minutes from the start of heating, the temperature of the chicken reaches a temperature at which fat begins to melt, and at the same time, the water in the water reservoir 41a of the steam tank 41 is also heated by the heat from the horizontally long heat generating portion 27b-1 of the lower heater 27b. Begins to occur.

  At this time, the water reservoir 41a of the steam tank 41 and the horizontally long heat generating portion 27b-1 of the lower heater 27b are close to each other with the substantially same length, and the horizontally long heat generating portion 27b-1 of the water reservoir 41a. By providing the concave portion 44 for increasing the heat receiving area on the side, the heat from the lower heater 27b is efficiently transmitted to the water in the water reservoir 41a, and the amount of water vapor generated increases.

  The generated water vapor directly hits the lower heater 27b heated to a high temperature from the steam outlet 43 through the steam flow path portion 41b and is heated to superheated steam at 100 ° C. or higher.

  The superheated steam rides on the flow of outside air taken in from the air intake 45 by the action of the exhaust means 36 and goes to the exhaust outlet 29 in the upper rear part of the cooking chamber 26, while the lower surface of the chicken is moved from the front to the back. And the whole chicken is wrapped with superheated steam from the bottom to the top.

  And the superheated steam which wrapped the whole chicken heats chicken efficiently by the condensation latent heat which generate | occur | produces by becoming a condensed water droplet on the whole surface of a chicken.

  Further, by maintaining the periphery of the chicken at a constant humidity, the heating by the condensation latent heat generated on the surface of the chicken is moderated, and the inside of the chicken is also heated without significantly heating only the surface.

  Therefore, the temperature difference between the surface and the inside of the chicken is alleviated, and the overall temperature of the chicken is raised.

  When the temperature of the chicken rises and the fat contained in the chicken rises to a temperature at which the fat is dissolved, the fat dissolves, and when the temperature of the chicken rises further, the thermal transformation temperature of the meat, that is, the temperature at which the protein begins to solidify by heating, Due to the solidification of the protein, the whole chicken shrinks, and the fat melted inside the chicken flows out to the surface. The fat that has flowed out to the surface is dropped onto the saucer 31 together with water droplets adhering to the surface of the chicken, and excess fat is removed from the chicken.

  At this time, the fat that has flowed out to the surface of the chicken is dropped onto the tank lid 42 of the steam tank 41 together with water droplets adhering to the surface of the chicken, but the tank lid 42 is shaped like an umbrella with a high central top. Therefore, it flows into the tray 31 smoothly without entering the steam tank 41 or adhering to the steam outlet 43.

  During this heating, the temperature in the cooking chamber 26 rises to about 300 ° C. by the upper and lower heaters 27, but the steam tank 41 and the tank lid 42 are formed by drawing a metal plate having good heat resistance. Since the surface is subjected to heat-resistant electroless nickel plating for rust prevention, problems such as thermal deformation do not occur.

  After that, the cooking is continued mainly with the lower heater 27b until the whole chicken is heated. After the heating is completed, the upper heater 27a is turned on, and the automatic cooking is finished when the baking color is adjusted.

  At that time, the water supplied to the water reservoir 41a of the steam tank 41 is almost used up and the generated steam is little or no longer generated, so that the food after cooking does not become moist.

  In addition, in the above-mentioned Example, although the cooking which degreases chicken by superheated steam was demonstrated, it cannot be overemphasized that salt reduction, such as salted rice cake, can also be performed.

  Moreover, it is preferable to supply about 50 to 100 cc of water to be put into the steam tank 41 during cooking depending on the type of the object 30 to be heated.

  As described above, according to the present embodiment, the water in the steam tank 41 is efficiently heated using the lower heater 27 b that is provided in the cooking chamber 26 and heats the article 30 to be heated. Steam is ejected toward the lower heater 27b, and further heated by the lower heater 27b to be superheated steam, and the heated object 30 is heated with the superheated steam, so that the heated object 30 is efficiently degreased and reduced in salt. In addition, the cooked object 30 after cooking can be baked without making it moist or reducing the taste.

  Further, heat is transferred from the horizontally long heat generating portion 27b-1 of the lower heater 27b to the entire horizontally long steam tank 41, the water therein is efficiently heated to generate water vapor, and the water vapor is generated from the vapor outlet 43 toward the lower heater 27b. Therefore, it is not necessary to separately provide a heater for heating the steam tank 41, and it is possible to provide a mechanism for generating superheated steam at a minimum cost while securing the space in the current cooking chamber 26. .

  Moreover, the steam tank 41 can be easily taken out of the cooking chamber 26 simply by pulling the tray 31 out of the cooking cabinet 26, so that the water filling operation is easy and the cleaning is easy.

  Furthermore, since the steam tank 41 is formed of a metal plate, heat resistance can be maintained for a long time, and steam can be stably supplied from the steam outlet 43 into the cooking chamber 26.

  In addition, since the steam tank 41 and the steam outlet 43 are covered with the tank lid 42, the oil coming out of the object to be heated 30 falls into the steam tank 41, and the steam water is contaminated. Does not interfere with the spraying of water vapor.

  In addition, a plurality of steam outlets 43 of the steam tank 41 are provided along the width direction of the grill 33 on which the heated object 30 is placed and are opened below the grill 33 so that the steam is ejected from the steam tank 41. Steam is converted into superheated steam by the lower heater 27b, and the superheated steam can be ejected to the entire surface including the lower part of the heated object 30, and the heated object 30 is heated satisfactorily to perform degreasing and salt reduction efficiently. Can do.

DESCRIPTION OF SYMBOLS 1 System kitchen 2 Main body 3 Plate 4 Oven 27 Upper / lower heater 27b-1 Horizontal heat generating part 31 Trays 33 Grill net 36 Exhaust means 41 Steam tank 41a Reservoir part 41b Steam channel part 42 Tank lid 43 Steam outlet 44 Recessed part

Claims (3)

A cooking chamber that is arranged in the main body of the heating cooker and has an open front,
A door that closes the front opening of the cooking chamber;
Upper and lower heaters that are provided above and below the cooking chamber to heat the object to be heated,
A grill that is placed between the upper and lower heaters and places the object to be heated;
A saucer on which the grill is placed and disposed below the lower heater;
In a heating cooker equipped with
While providing a horizontally long heat generating portion along the horizontal width direction of the grill on the front surface of the lower heater near the back side of the door,
On the back side of the door, between the upper part of the front side of the tray and the lower part of the front side of the grill net, a horizontally long steam tank made of metal is detachably disposed so as to approach the horizontally long heat generating part of the lower heater. And a steam cooker provided with a steam outlet on the grill net side of the steam tank.   2. The cooking device according to claim 1, wherein an upper surface of the steam tank is opened, and an upper surface of the opening and the steam outlet is covered with a metal tank lid.   3. The heating according to claim 1, wherein a plurality of steam outlets of the steam tank are provided along a horizontal width direction of the grill net, and the steam outlet is opened below the grill net. 4. Cooking device.

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